This is the quintessential summer dish because it uses all the summer veggies, is easy to prepare and can be enjoyed at room temperature.
2 cups baby shrimp, thawed if frozen
1 zucchini, cut in half lengthwise, then sliced into half 1/4" moons
1/2 of a red onion, halved then thinly sliced
1 red bell pepper cut into thin strips
1 cup corn
olive oil for cooking
1 cup mango chunks (or more if you like)
For the marinade
1/3 cup olive oil
Juice of 1 lime
1 tablespoon honey
1/4 cup chopped fresh basil leaves
1/4 teaspoon garlic powder
1/4 teaspoon chili flakes
Sea salt and pepper
Whole grain rice vermicelli (optional)
Vegan pesto (optional)
Make the marinade by whisking all the ingredients together in a small bowl.
Lightly season the shrimp with salt and pepper then add to a large zip lock baggie.
Pour the marinade in the bag over the shrimp and be sure all pieces are coated.
Chill the shrimp while you cut up the veggies.
Heat a skillet over medium high heat. Pour the shrimp with the marinade into the pan and sauté until cooked through and most of the liquid is reduced.
Remove from pan; set aside in a bowl.
If using instant vermicelli, prepare it now. After draining the noodles place in a bowl and add a bit of olive oil, sea salt and pepper. Mix to coat.
In the same skillet heat a tablespoon of olive oil over medium high heat. Add the bell pepper and onion and sauté for 2-3 minutes until slightly soft. Add the zucchini and corn and continue cooking for another minute or so until soft.
Place all the vegetables in a large wide-mouth bowl. Season with salt and pepper and mix to coat.
When ready to serve distribute the noodles between salad bowls. Top with the vegetables and mango chunks and finally the shrimp.
Add a dollop of pesto on top of everything if you have it.